Easy Thai Sweet Chili Tofu [vegan]
This easy sweet chili tofu is crispy tofu cubes and tender broccoli coated in a sweet, sticky, slightly spicy sauce. Serve with rice for a simple and satisfying plant-based dinner!
Servings 4 servings
Calories 351kcal
Ingredients
- ½ cup vegetable broth
- ½ cup Thai sweet chili sauce
- 2 teaspoons lime juice
- 1 tablespoon soy sauce
- ¼ teaspoon red chili flakes
- 3 tablespoon canola or peanut oil divided
- 1 16 oz block firm tofu*
- Pinch of salt
- ¼ cup cornstarch
- 1 head broccoli cut into bite-size florets
- 2 cloves garlic minced
- 2 green onions thinly sliced
- 2 teaspoons sesame seeds
- rice for serving*
Instructions
- In a small bowl or measuring cup, whisk together the vegetable broth, sweet chili sauce, soy sauce, lime juice, and red chili flakes. Set aside.
- Using a clean kitchen towel, or paper towels, dry off the tofu block, squeezing it to remove as much excess water as possible. Cut the tofu into 1 inch cubes and sprinkle them lightly with salt. In a large bowl, toss the tofu with the cornstarch until evenly coated.
- In a large skillet, heat 2 tablespoons of oil over medium heat. Add the tofu in a single layer, leaving behind any excess cornstarch. Cook the tofu, turning frequently, until browned and crispy on all sides. This takes a good 10-15 minutes. Remove the tofu to a plate.
- In the same pan, heat the remaining tablespoon of oil. Add the broccoli florets, season with a pinch of salt and pepper, and cook, stirring frequently, until bright green and crisp-tender, about 5 minutes. Add the garlic and cook until fragrant, 30 seconds more. Transfer broccoli to the bowl with the tofu.
- Add the sauce to the pan and let it simmer, and thicken, and reduce slightly for 3-4 minutes.
- Add the tofu and broccoli back to the pan and stir to coat and warm up. Garnish with green onions and sesame seeds, and serve over rice.
Video
Notes
*Nutrition information does not include rice
*Extra-firm tofu can be used instead of firm for a drier texture, but not soft or silken tofu.
Storage info
Let the sweet chili tofu cool to room temperature. It's important not to store the dish while it's still hot as this can lead to condensation and make the leftover tofu soggy.
Transfer the cooled sweet chili tofu into an airtight container. If you have a large quantity, or are meal prepping, you might want to use a couple of smaller containers to ensure the tofu isn't overcrowded and maintains its texture. Properly stored, the sweet chili tofu should last for up to 3-4 days in the refrigerator.
Reheat refrigerated leftovers in the microwave on 90% power, or in a skillet over medium heat until warmed through.
Nutrition
Calories: 351kcal | Carbohydrates: 38g | Protein: 16g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Sodium: 746mg | Potassium: 523mg | Fiber: 6g | Sugar: 19g | Vitamin A: 1108IU | Vitamin C: 138mg | Calcium: 232mg | Iron: 3mg